Best fall dessert ever!
Ingredients
82 small soft caramels (about 1.5 pounds)
3/4 cup cider
1/2 cup half and half
1 Tablespoon brandy
Dash of nutmeg
2 whole cloves
2 sticks cinnamon
9 Granny Smith apples, each cut into 8 wedges
Instructions
Place caramels and cider in saucepan over medium heat. Cook 12 minutes or until caramels are melted, stirring frequently.
Stir in half and half, brandy and spices. Reduce heat and cook for 15 minutes.
Discard the cinnamon and cloves.
Pour into fondue pot and keep warm.
Serve for apple wedges for dipping.
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